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  • Writer's picture@LaurenPalmeri


In a hurry? Make some shrimp curry! The beauty of this dish is that it only takes about 15-20 minutes to make - about the same amount of time it takes for the coconut jasmine rice to simmer. Sub your favorite veggies or make it a completely veggie dish by adding more mushrooms or some blanched/ frozen butternut squash. You could also switch out the shrimp for sliced chicken breast. Anyway you slice it, this is the easiest, healthiest. most flavorful dish for your weeknight dinner lineup!


2-3 Tbsp coconut oil

1 large shallot or two small shallots (can sub with small red onion)

1 Tbsp minced garlic

1 Tbsp minced ginger

1 1/2 Tbsp curry powder

2 Tbsp tomato paste

1 can coconut milk

1-2 tsp coconut aminos (sub soy sauce)

1/2 tsp fish sauce

1 Tbsp coconut sugar (sub regular or brown)

1 lime, zest and juice

1/2 tsp cayenne

8 oz string beans, ends trimmed

1 each red and yellow bell peppers, thinly sliced lengthwise

8 oz sliced shiitake mushrooms (lightly browned in separate pan)

1 lb shrimp, cleaned, tails on optional

cilantro leaves, to garnish (optional)

For the coconut rice:

1 can coconut milk

1 3/4 cup water

2 tsp sugar

1 tsp salt

2 cups jasmine rice

In a large high-sided pan or braiser, heat coconut oil over medium-high. Add shallots, garlic and ginger and cook for 3-4 minutes. Add curry powder, stir to coat, and fry 1-2 mins. Add tomato paste and fry for 2 more minutes. Add coconut milk and 1 cup water and bring to a simmer. Add coconut aminos (or soy sauce), fish sauce, sugar, zest of a lime and cayenne. Add string beans and cook 3-4 minutes. Add sliced bell peppers, browned mushrooms and shrimp. Season with salt and cook for about 3 minutes, or until shrimp just turn pink and curl into a C-shape. Finish with freshly squeezed lime juice (half a juicy lime). Serve over coconut rice with more lime wedges and cilantro, if desired.

For the rice: Bring coconut milk, water, sugar, and salt to a boil in a medium pot. Add jasmine rice and stir. Lower heat to a simmer, cover and cook until tender, about 15 minutes.

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